bake - November 2016 - 27

Jones, who learned to bake from his Polish grandmother,
carries a special fondness for the retail bread business and,
as director of The Bread Lab, works with many of the nation's
top bakers, including Chad Robertson of Tartine in San
Francisco. Of note, The Bread Lab is currently undergoing a

Bake it
Beautiful

major renovation into a 12,000-square-foot building at the
Port of Skagit (Washington).
In addition to the expanded Bread Lab, the new quarters
will house a rheological lab, the King Arthur Flour Baking
School at the Bread Lab, and a milling lab. Future plans
include a professional kitchen overseen by James Beard Best
Chef Northwest Blaine Wetzel, and a malting, brewing and
distilling micro-lab led by Matt Hofmann, CEO and master
distiller of Westland Distillery, and Will Kemper, co-owner of
Chuckanut Brewery and Kitchen.
Jones gets asked all the time whether they are trying to
change the modern agriculture system, and he is quick to
point out that his team deals with thousands of acres of
wheat, not tens of millions (the US grows more than 60
million acres of wheat per year). "We have no illusion that
things are going to change on a grand scale. We're not going
to feed the world," he says. "We just want to help communities add value. We see these little grain communities are
starting to pop up all over the country."
As a farmer, Hunton says it helps to have the voices of
the "rock star bakers" behind his evolving movement, and
their scope is growing. Places like Philadelphia and New
York City are embracing whole grain breads produced with
these new wheat varieties. "What is really exciting is you
sort of become a local food bank," Hunton says. "We're
now serving nine school districts in our area. And we're
able to bring some of these grains to places where we
didn't think they would grow before."

Bakeable Packaging
is a perfect solution for bringing your
quality baked goods to market quickly
with style and distinction.
Stand-alone paper baking molds are easy to use.
Just fill, bake and sell all in one unit.
No metal pans = no washing.
Saves time and money!

Financial support for The Bread Lab comes from such
notable companies as Clif Bar, Chipotle and Patagonia,
which Jones says is now in the food business and is striving
to do in food what the company has accomplished in
clothing: create exceptional products while being positive
environmental stewards.
It's also about pushing for a better life for local communities.
"We do nothing in our lab that makes a Clif Bar taste better,"
Jones says, "but we help train the next generation of wheat

To view our complete product line visit
www.novacartusa.com
or call 1-877-896-6682
for more information

and grain breeders to move forward in our field."

bakemag.com | NOV 2016 > 27



http://www.novacartusa.com http://www.bakemag.com

bake - November 2016

Table of Contents for the Digital Edition of bake - November 2016

bake - November 2016
Editor's Note - The Innovation Issue: Optimism ahead
Table of Contents
News bites - ABA Addresses Workforce Gap
Cake Decorators Rise to Top
Puratos Expands Sourdough Library
Small Businesses Express More Hope
Personality - Joshua John Russell
Management - A New Way to Sell
Labor front - Single-serve Pies
Ingredients - Labeling “Healthy” Snacks
Equipment - Pretzel Machinery
Insights from IBIE
A breed apart
Spectacular sugar art
High-Hydration Doughs
Twisted Sweetness
Sculpting Magic
Product Showcase
Classifieds
Ad Index
bake - November 2016 - bake - November 2016
bake - November 2016 - 2
bake - November 2016 - Editor's Note - The Innovation Issue: Optimism ahead
bake - November 2016 - 4
bake - November 2016 - Table of Contents
bake - November 2016 - 6
bake - November 2016 - 7
bake - November 2016 - Small Businesses Express More Hope
bake - November 2016 - 9
bake - November 2016 - Personality - Joshua John Russell
bake - November 2016 - 11
bake - November 2016 - Management - A New Way to Sell
bake - November 2016 - 13
bake - November 2016 - Labor front - Single-serve Pies
bake - November 2016 - 15
bake - November 2016 - Ingredients - Labeling “Healthy” Snacks
bake - November 2016 - 17
bake - November 2016 - Equipment - Pretzel Machinery
bake - November 2016 - 19
bake - November 2016 - Insights from IBIE
bake - November 2016 - 21
bake - November 2016 - 22
bake - November 2016 - 23
bake - November 2016 - A breed apart
bake - November 2016 - 25
bake - November 2016 - 26
bake - November 2016 - 27
bake - November 2016 - Spectacular sugar art
bake - November 2016 - 29
bake - November 2016 - 30
bake - November 2016 - 31
bake - November 2016 - High-Hydration Doughs
bake - November 2016 - Twisted Sweetness
bake - November 2016 - Sculpting Magic
bake - November 2016 - 35
bake - November 2016 - Product Showcase
bake - November 2016 - 37
bake - November 2016 - Classifieds
bake - November 2016 - 39
bake - November 2016 - 40
bake - November 2016 - 41
bake - November 2016 - Ad Index
bake - November 2016 - 43
bake - November 2016 - 44
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com